Clean food campaign and exhibition : Corn Exchange, Bedford, 19th to 25th October, 1950 / Borough of Bedford.

Date:
1950
Catalogue details

Licence: In copyright

Credit: Clean food campaign and exhibition : Corn Exchange, Bedford, 19th to 25th October, 1950 / Borough of Bedford. Source: Wellcome Collection.

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    HINTS TO MANAGEMENTS, Make sure that food premises are kept in a sound state of repair — floors smooth and impervious and capable of being easily cleansed. Walls and ceilings should be suitably coated with washable paint. All shop fronts should have fixed windows with adequate ventilation. Regular cleaning of food premises, including floors, windows and walls, should be undertaken. Make sure there is a constant supply of hot water for cleaning of premises and utensils. Provide an adequate number of wash-hand basins, together with running hot water. Soap (liquid soap in a container), nail brushes and clean towels must be supplied and notices affixed in the most convenient place drawing attention of the staff to the importance of washing of hands after using the toilet. Retain on food premises only equipment and furniture necessary to the trade. All cupboards, drawers and tables should have castors so that they can be easily moved for cleanliness. Provide sufficient sanitary bins with proper covers for storage of trade refuse. These should be removed and emptied at least once a day. . Provide refrigerators for storage of all perishable foods. Do not use dish and drying cloths at restaurant and canteen kitchens. Wash all crockery and utensils at one sink, using a suitable detergent; rinse in clean hot water in a separate sink’; place on racks for drying before storage in cupboards. Chipped or cracked crockery should not be used. Make sure that premises are free from rats, mice, flies, cockroaches and other pests. In case of infestation, report at once to the Public Health Department for the necessary treatment. Do not allow smoking where food is prepared or wrapped. Do not allow animals in food preparing rooms or shops. Report to the Public Health Department all foods which are unfit for human consumption. Provide enough utensils to enable staff to handle food properly. Encourage your staff to attain a high standard in food hygiene and grant facilities for them to attend lectures in this connection. All confectionery and prepared food should be kept under glass and not exposed uncovered for sale in shops or shop windows, 41
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